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Pan-Seared Rosemary Salmon with Sautéed Kale & Peppers. Heart healthy recipe

Pan-Seared Rosemary Salmon with Sautéed Kale & Peppers

Servings 4
Author Beautiful Eats & Things


  • 4 pieces salmon approx. 4-5oz each
  • 3 tablespoons Sprouts Organic Extra Virgin Olive Oil
  • 8 cups kale stems removed
  • 3 garlic cloves minced
  • 2 red bell peppers sliced
  • 1 onion sliced
  • 1 lemon cut in half
  • 1 tablespoon fresh rosemary minced
  • 2 teaspoons lemon pepper seasoning
  • 2 teaspoons Sprouts Paprika
  • Salt/pepper to taste


  1. Squeeze lemon into a medium bowl and add in the garlic, rosemary, 1 teaspoon of paprika, and salt/pepper. Add salmon to the bowl and toss until salmon is coated in the lemon mixture. Set aside.

  2. In a large skillet, add 1 tablespoon of olive oil on med-high heat and place salmon in the pan. Cook for about 3 minutes on each side or until desired doneness is reached. Remove salmon from the pan and set aside.

  3. Reduce heat to medium and add 2 tablespoons of olive oil to the same skillet. Add in bell peppers, onion, kale, 2 teaspoons of lemon pepper seasoning, and 1 teaspoon of paprika. Stir frequently and cook for about 10 minutes or until vegetables are tender. Season with salt/pepper to taste.

  4. Add the salmon back to the skillet and serve. Enjoy!